Liliana Alamilla‐Beltrán

Author

Also Known As

Escuela Nacional de Ciencias Biológicas, G. Dávila-Ortiz, G.F. Gutiérrez-López,, Instituto Politécnico Nacional, L. Alamilla Beltrán, L. Alamilla-Beltran, L. Alamilla-Beltrán, L. Alamilla‐Beltrán, Liliana Alamilla Beltrán, Liliana Alamilla-Beltrán

131

Publications

2.5K

Citations

H-Index

Concepts

All Affiliations

Instituto Politécnico Nacional Universidad Veracruzana Secretaría de Ciencia, Humanidades, Tecnología e Innovación Universidad Autónoma del Estado de México Universidad de La Sabana

About

Liliana Alamilla‐Beltrán is an author at Instituto Politécnico Nacional specializing in engineering, food engineering, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	16	18	1K
2	Health Sciences	14	14	846
3	Medicine	6	6	127
4	Natural Sciences	2	2	33
5	Anatomy	1	1	14

Liliana Alamilla‐Beltrán

Publications

1.9K

Citations

H-Index

Page 1

	Year	Citations
Description of morphological changes of particles along spray drying Liliana Alamilla‐Beltrán, José Jorge Chanona‐Pérez, Antonio Ruperto Jiménez–Aparicio, Journal of Food Engineering Spray DryingEngineeringDesiccationFluid MechanicsWetting	2004	253
Zeta Potential of Food Matrices Cynthia Cano-Sarmiento, Darío Iker Téllez‐Medina, Rubí Viveros-Contreras, Food Engineering Reviews Food ChemistryFood AnalysisFood EngineeringFood SafetyZeta Potential	2018	251
Nanoencapsulation: A New Trend in Food Engineering Processing María Ximena Quintanilla‐Carvajal, Brenda Hildeliza Camacho‐Díaz, Lesvia Sofia Meraz-Torres, Food Engineering Reviews EngineeringNanoengineeringEdible PackagingFood Engineering ProcessingNanomanufacturing	2009	221
Pickering emulsions stabilized with native and lauroylated amaranth starch Everth Jimena Leal-Castañeda, Yunia Verónica García‐Tejeda, Humberto Hernández‐Sánchez, Food Hydrocolloids Food ChemistryFood ColloidFood EngineeringChemistryLauroylated Amaranth Starch	2018	99
Microstructural properties and distribution of components in microparticles obtained by spray-drying Josefina Porras-Saavedra, Eduardo Palacios, Luis Lartundo‐Rojas, Journal of Food Engineering Materials ScienceMicrostructural PropertiesEngineeringMechanical EngineeringFood Microstructure	2014	84
Image analysis of structural changes in dough during baking A. Pérez‐Nieto, José Jorge Chanona‐Pérez, Reynold R. Farrera‐Rebollo, LWT Image AnalysisEngineeringMechanicsFood MicrostructureRheology	2009	77
Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying Andrea Y. Guadarrama‐Lezama, Lidia Dorantes‐Álvarez, María Eugenia Jaramillo‐Flores, Journal of Food Engineering PhytochemicalNon-aqueous ExtractsMicro-encapsulation	2012	77
Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure Reynold R. Farrera‐Rebollo, Ma. de la Paz Salgado‐Cruz, José Jorge Chanona‐Pérez, Food and Bioprocess Technology Food AnalysisFood StructureAgricultural EconomicsFood MicrostructureGrain Quality	2011	70
Rheological properties of a double emulsion nutraceutical system incorporating chia essential oil and ascorbic acid stabilized by carbohydrate polymer–protein blends H. Carrillo-Navas, Julián Cruz-Olivares, Víctor Varela-Guerrero, Carbohydrate Polymers Ascorbic AcidFood ColloidEngineeringRheological PropertiesRheology	2011	57
Microstructural characterisation and glycemic index evaluation of pita bread enriched with chia mucilage Ma. de la Paz Salgado‐Cruz, M. Ramírez-Miranda, Mayra Díaz‐Ramírez, Food Hydrocolloids NutritionMicrostructural CharacterisationFood MicrostructureGrain QualityPita Bread	2017	45

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